Dishbeginnerreviewed

Mulled wine (Glühwein)

Also searched as: mulled wine, Glühwein, hot spiced wine

In short: Wine with spices heated gently, not boiled: that keeps the aroma, and most of the alcohol too.

Picture it

Like a teabag of spices in warm wine: steep it, yes; boil it, no.

The decisive moments

1
Warm red wine with cinnamon, cloves, star anise, orange peel and sugar
Many aroma compounds in the spices dissolve better in alcohol than in water.
Aromas dissolve in fat, water or alcohol
2
Bring to about 70 °C and do not let it boil (as a guide)
Alcohol boils at around 78 °C. If the boils, aromas escape along with the alcohol and it tastes flat.
Boiling point: pressure and altitude
3
Let it steep for 20–30 minutes, then remove the spices
Cloves and cinnamon bark steeped too long release bitter, astringent compounds.
Extraction
4
For children: grape juice instead of wine
Even long simmering does not remove the alcohol completely. After 15 minutes around 40 % of it is still there (as a guide).
Evaporation

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Sources · 2